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Quick Vegetarian Chili

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PREP TIME
25 min
COOKING TIME
40 min
TOTAL TIME
65 min
SERVINGS
8 servings
Lunch Dinner
Quick Vegetarian Chili
Ingredients
  • 1 tablespoon vegetable oil
  • 1 cup chopped onions
  • 3/4 cup chopped carrots
  • 3 cloves garlic, minced
  • 1 cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • 3/4 cup chopped celery
  • 1 tablespoon chili powder
  • 1 1/2 cups chopped fresh mushrooms
  • 1 (28 ounce) can whole peeled tomatoes with liquid, chopped
  • 1 (19 ounce) can kidney beans with liquid
  • 1 (11 ounce) can whole kernel corn, undrained
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried basil
Instructions
1
Preheat a large saucepan over medium heat by warming oil inside it. Sear sliced onions, chopped carrots, and minced garlic in the hot oil until they become soft and fragrant. Introduce sliced bell peppers, chopped celery, and a pinch of chili powder into the saucepan. Cook the vegetables gently, stirring occasionally, until they are tender and have lost their crunchiness, approximately 6 minutes.
2
Add sliced mushrooms to the saucepan and cook until they have lost their firmness, roughly 4 minutes. Introduce canned tomatoes, kidney beans, and corn into the saucepan. Add a sprinkle of cumin, oregano, and basil to give it flavor. Bring the mixture to a rolling boil, then lower the heat to medium and cover it with a lid. Let it simmer gently for 20 minutes, stirring occasionally throughout the process.